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Szechwan beef

Ingredients (serves 4) 
400g rump steak, thinly sliced

30ml oil

1/2 dried chilli pepper, de-seeded and crushed

60ml soy sauce

125ml stock

2tbs cornflour

3 sticks celery, finely chopped

1 sweet red pepper, finely chopped

 

 

Heat a heavy-based frying pan on a high heat. Add the oil and meat and fry for 2 minutes in 2 or 3 batches, reheating the pan between each batch.

 

Add the chilli pepper. Mix together the soy sauce and stock, and gradually stir in to the cornflour. Pour over the steak and cook for 2 to 3 minutes.

 

Add the celery and red pepper, and stir. Cook for a further minute on high, until the sauce has still thickened but the peppers are still crisp.

 

Serve with rice or noodles, and prawn crackers.

 

 

 

Food photographs are serving suggestions only.